DOUGH COMPOSTIONS FOR EXTENDED SHELF LIFE BAKED ARTICLES

摘要

Dough compositions that can be baked to form baked articles having a desirab le shelf life, for example about 3 days or greater, or about 7 days or greater, or about 14 days or greater are described. The dough compositions comprise: hard wheat flour; a leavening agent; sucrose; about 2% weight or greater of a pre-hydrated monoglyceride; about 4% weight or greater of a fat having a solid fat index (SFI) of: 0 to about 21 at 50.degree.F; 0 to about 16 at 70.degree.F; and 0 to about 12 at 92.degree.F; less than about 3% weight dextrose; less than about 10% weight corn syrup; less than about 3% weight glycerin; and less than about 10% weight soft wheat flour.